Taqueria Tacos: Authentic Flavor at HomeBrooke McLay
If you’ve ever had good Mexican food, like DANG GOOD Mexican food, it’s hard to eat anything else. Good Mexican food is so resplendent with flavor. It’s meat spiced and tender. The melding of fresh tomatoes, spicy onions, creamy cheese on top of a spoonful of steak is true perfection.
But, making good Mexican food at home isn’t always an easy task. Much of what we call “Mexican food” is prepackaged and underflavored. It’s blah and processed and downright nasty. Which is why I know you need this recipe for authentic taqueria meat as much as I did. Hunted down, experiemented on, taste tested to perfection, here’s our family’s favorite recipe for totally tasty taqeria taco meat, made right in our own kitchen.
FOR THE MARINADE:
3 garlic cloves
1 tablespoon cumin
1/2 tablespoon chili powder
1 large handful cilantro
1/4 cup white vinegar
1 teaspoon sugar
3 tablespoons canola oil
salt and pepper to taste
FOR THE MEAT:
2-4 pounds flank steak
In a blender, combine all of the marinade ingredients until very well pureed. Drizzle over the steak and allow to marinate overnight or for a minimum of 2 hours. Grill the meat over high heat for 4 minutes on the first side and 3 minutes on the second (for a thin cut steak, this should give you tender, medium-cooked meat. Otherwise, grill until your meat is cooked the way you like).
If you’d prefer to not grill the meat, cook it in a bit of olive oil in a cast iron skillet, until cooked to your preferred taste.
Allow the meat to sit on the countertop for a full 8-10 minutes before cutting into bite-sized pieces. Slice. Serve with your favorite taco fixings: black beans, pico de gallop, cheese, sour cream, lettuce, etc.